Question

Explain the role of salts in the coagulation of eggs mixtures Explain the role of acids in the coagulation of eggs mixture

Answer 1

Coagulation refers to Precipitation of proteins.

               Coagulation of egg by heat is called Thermal denaturation’

Coagulation by acids or salts may be called coagulation / gelation.

Coagulation by mechanical methods is called beating or chipping.

Acids vave the ability to neutralize negatively charged parts of the protein molecule.

Cream of tartar contains acid which can cause egg whites to coagulate without heat.

Lemon juice contains acid which can cause egg whites to coagulate without heat but the water in the lemon juice     will prevent foam formation.

Vinegar causes cracking .

Acids are also used to tecrease the temperature of thermal denaturation of egg proteins.

Salts cause gelation of egg proteins.

Univalent salts like NaCl, KCl have less strength of cracking and gelation than divalent salts CaCl2, MgCi2.